How to make egg bagels | Egg bagel recipe for when I can't get my favorite bagels in New York

Updated on January 2, 2015

Egg bagels

Source

Source

Source

New York bagels

This hub will discuss how to make egg bagels. As a native New Yorker and foodie, I absolutely love a good bagel. In New York, you learn about the plethora of various bagel flavors and egg bagel has always been my favorite. As the saying goes, if you eat too many bagels you'll start to look like a bagel- nice and round. Nevertheless, we can still indulge in a delicious bagel once in a while.

Budget friendly bagels

While bagels might need to be treated as an occasional indulgence because of how heavy they are, they are certainly very budget friendly. In New York, bagels are often available at the multitude of delis that have a bakery section. Fresh and delicious breads and bagels can be conveniently found.

A hot, buttered bagel can make for a warm and comforting meal in the early morning of a blistering cold winter day. Back in the day and even now, you can often purchase one for $1 or less.

Just like a New York slice of pizza which is also economical, a New York bagel is so budget friendly and is often a weekday carbohydrate staple (a typical go-to meal) among busy and rushing, commuting workers.

If you're thinking about splurging, how about getting some cream cheese instead of butter? It does not stop with your early morning breakfast meal however. Perhaps, you might prefer to have a lighter breakfast and save your bagel purchase for lunch time. Then, zip on over to the corner deli and get a bagel sandwich. For somewhere between $3 and $5, you might be able to get a scrumptious overflowing bagel sandwich with the contents typical of a hero or hoagie sandwich. Some options include:

Pastrami and cabbage

Steak and cheese

An Italian variation that might include meats such as salami & pepperoni as well as cheese, lettuce and tomato

Bologna and cheese

Meatball and much, much more

Yes, you can get all of these things and a much larger variety of options on a bagel. Both paper menus and menus posted on the wall (with chalk and a blackboard or markers and a dry erase board for example) are usually readily available as you walk into the deli. Typically, you can also readily say if you want something different (that you do not see on the menu).

If you do not have easy access to a deli or sandwich shop that serves fresh bagels and you are not that fond of the frozen bagel options in supermarkets, then how about trying to make bagels for yourself at home, time permitting?

While bagels are budget friendly for purchasing already prepared, they are also quite budget friendly when preparing at home with ingredients you bought.

Egg bagel recipe

Here is an easy recipe for homemade egg bagels, not necessarily perfectly round as a professionally made bagel but truly delicious. It is adapted from:

http://www.bagelrecipes.net/egg-bagels.html

Ingredients

eggs

unsalted butter

vegetable oil

water

yeast

flour

salt

sugar

Instructions

Mix 4 eggs, 1/2 stick of unsalted butter, 1/3 cup of vegetable oil, 1 and 1/2 cups of water, 2 packets of yeast, 8 cups of flour, 1 tablespoon of salt, and 1 tablespoon of sugar in a bowl. Mix very well until smooth.

Allow dough to rise

2. Cover your bowl of mixture with a damp paper towel. Place on your counter top and leave alone to rise for 30 minutes.

3. When the mixture has formed and risen, punch it down and divide into 20 pieces. This should make for fairly large sized bagels.

4. Roll each of the pieces between your hands and turn into round rings (with holes in the centers).

Boil bagels in water then bake

5. Bring a large pot of 4 cups of water to boiling, adding a pinch of salt to the boiling water.

6. Use tongs to pick up the bagel dough rings and place one by one into the already boiling water. You might do this in 2-3 batches to avoid overcrowding in the pot and to avoid the bagels sticking to each other. Continue boiling for 5 additional minutes.

7. Remove bagels from the water, allowing excess water to drip/drain away.